Electronic Theses and Dissertation

Pegagan (Centella Asiatica) mengandung berbagai bahan aktif seperti flavonoid, saponin dan triterpenoid meliputi: asiatikosida, asam asiatik dan madekasosida. Bahan aktif tersebut secara umum terdapat pada organ daun jaringan palisade parenkim. Asam asiatik, madekasosida dan asiatikosida sudah terbukti digunakan untuk merangsang sintesis kolagen, memulihkan kolagen setelah luka dengan cara stimulasi kolagen dan sintesis glikosaminoglikan. Suhu yang tinggi pada ruang akan menyebabkan proses pengeringan akan mengalami peningkatan hal ini karena semakin tinggi suhu alat pengering maka semakin cepat pula penguapan air bahan Pengeringan daun pegagan diperlukan untuk melihat kandungan kadar air dan memudahkan proses daun pegagan untuk dijadikan produk olahan lanjutan. Tujuan penelitian menentukan karakteristik pengeringan daun pegagan berdasarkan suhu pengeringannya.
Tahap awal dari penelitian ini adalah pengukuran kadar air awal daun diukur menggunakan metode oven, Selanjutnya proses pengeringan menggunakan pengeringan tipe cabinet dengan suhu udara terkendali. Penelitian ini menggunakan variasi suhu yaitu 50°C, 55°C dam 60°C Daun pegagan segar disebarkan di atas masing-masing rak secara merata, setiap rak diletakan sampel dengan berat ±30 gram yang ditimbang setiap 30 menit, dan dicatat secara manual. Pengeringan dihentikan sampai 480 menit. Data penurunan berat selanjutnya dikonversi menjadi data penurunan kadar air. Data penurunan kadar air dianalisis lebih lanjut untuk menghitung laju pengeringan, rasio kadar air,dan jumlah air yang diuapkan. Simplisia yang dihasilkan diukur kadar airnya menggunakan metode oven dan dihitung rendemen pengeringan.
Simpulan yang diperoleh berdasarkan penelitian yang telah dilakukan oleh peneliti adalah suhu 50°C memiliki nilai kadar air akhir 29,76%, suhu 55°C memiliki nilai kadar air akhir 10,83% dan suhu 60°C memiliki nilai kadar air akhir 11,46% dengan suhu 55°C sebagai kondisi kadar air yang rendah. Jumlah nilai air yang diuapkan memiliki nilai terbesar pada suhu 60°C sebesar 171 gr H2O. Nilai akhir Laju Pengeringan dan kadar air pada suhu 50° sebesar 1,41% dan kadar air sebesar 29,76%, pada suhu 55°C nilai laju pengeringan sebesar 1,41% dan kadar air sebesar 10,15%. dan pada suhu 60°C nilai laju pengeringan sebesar 0,43% dan kadar air sebesar 11,47%. dan nilai rendemen dari daun pegagan memiliki nilai terendah pada suhu 60°C sebesar 14,35%.

Gotu Kola (Centella Asiatica) contains various active ingredients such as flavonoids, saponins and triterpenoids including: asiaticoside, asiatic acid and madecasoside. This active ingredient is generally found in leaf organs, palisade parenchyma tissue. Asiatic acid, madecasoside and asiaticoside have been shown to be used to stimulate collagen synthesis, restoring collagen after injury by stimulating the synthesis of collagen and glycosaminoglycans. A high room temperature will cause the drying process to increase, this is because the higher the temperature of the dryer, the faster the evaporation of water in the material. Drying gotu kola leaves is necessary to see the water content and make it easier to process gotu kola leaves to make further processed products. The aim of the research was to determine the drying characteristics of gotu kola leaves based on drying temperature. The initial stage of this research was measuring the initial water content of the leaves using the oven method. Next, the drying process uses cabinet type drying with controlled air temperature. This research uses temperature variations, namely 50°C, 55°C and 60°C. Fresh gotu kola leaves were spread evenly on each shelf, samples were placed on each shelf with a weight of ±30 grams weighed every 30 minutes, and recorded manually. Drying was stopped for up to 480 minutes. The weight loss data is then converted into water content reduction data. The water content reduction data was further analyzed to calculate the drying rate, water content ratio, and the amount of water evaporated. The water content of the resulting simplicia was measured using the oven method and the drying yield was calculated. The conclusion obtained based on research conducted by researchers is that a temperature of 50°C has a final water content value of 29.76%, a temperature of 55°C has a final water content value of 10.83% and a temperature of 60°C has a final water content value of 10 .83% and a temperature of 60°C has a final water content value of 10.83%. The final water content value is 11.46% with a temperature of 55°C as a low water content condition. The amount of water that evaporates has the largest value at a temperature of 60°C of 171 g H2O. The final value of the drying rate and water content at a temperature of 50° was 1.41% and the water content was 29.76%, at a temperature of 55°C the drying rate was 1.41% and the water content was 10.15%. and at a temperature of 60°C the drying rate value is 0.43% and the water content is 11.47%. and the yield value of gotu kola leaves had the lowest value at a temperature of 60°C of 14.35%.